willcox



L. C. WILLCOX.

PROCESS FOR MAKING PIE CRUSTS AND SIMILAR PASTRY.

APPLICATION FILED MAR.13, 19]]. 1,330,018.

Patented Feb. 3,1920.

4 SHEEIS SHEET l- 5/ 4f .Zm

- F 'I y M W L. c. WILLCO X.

I PROCESS FOR MAKING PIE CRUSTS AND SIMILAR PASTRY.

APPLICATION FILED MAR. 13. 1917- I Patented Feb. 3,1920.

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I L. c. WILLCOX. PROCESS FOR MAKING PIE CRUSTS AND SIMILAR PASTRY.

APPLICATION FILED MAR. I3. I9I7.

Patented Feb. 3, 1920.

4 SHEEISSHEEI 3.

.HTFIIFII Ir IIIIIIL Ill- ZZZ? L. C. WILLCOX.

PROCESS FOR MAKING PIE CRUSTS AND SIMILAR PASTRY.

APPLICATION FILED MAR. 13, 1911.

4 SHEETS-SHEET 4- IV a! 72655- WF Patented Feb. 3, 1920.

. I, UNY AT s P EN curios,

I LEALAND o. WILLC X, F DES M QINE S, wwaassmnon T0 NATIONAL PIE onusrrCOMPANY, or MILWAUKEE, WISCONSIN, A CORPORATION or WISCONSIN.

To all whomit may concern State of Iowa, have invented acertain new anduseful Process for Making Pie-Grusts and Similar Pastry, of which thefollowing is a specification.

The object of my invention is tofprovid'e I a simple and eliicientprocess for making pastry of the type in. which a fiat' or rolled Idough is used and is baked on automatic machinery;

More particularly it, is my object to provide a process employing somesuch machine as that disclosed in my application for patent,Serial-Number 8532i, filed March 20, 1916, now Patent 1,305,183, grantedMay .7.1919. v

A further object is to provide a process for baking pastry o'l thegeneral kind mentioned, wherein the pastry'iis rolled out in I the formof a'dough and is then cut into flat blanks of the sizedesired, andthereafter is picked up by automatic machinery, sucha's apneumatiesuction device, and carried to proper position, and deposited on an ovenmember, afterwhich another oven member is pressed overthe dough blankfor. draw ingand shaping the dough into the form of a receptacle, afterwhich both oven member? are heated for thoroughly baking the dough onboth sides.

My invention consists in the practice of the steps hereinafter morefully set forth.

In the practice of my improved process for baking pastry, Ifirst preparethedough by rolling it"out' in a flat sheet. This-can be done inanysuitable way, as for instance, by well-known machinery. r v

The dough is then placed on a table.

I preferably provide for cutting the dough a i'nechanismsuch as thatshown ini'my ap plic'ation for patent above identified, employing an armcapableof rotation around a supporting upright, having 'on its end adough cutting member connected with a' vacuum device, which arm can bevertically reciprocated for dropping the cutting device downwardly abovethe table for cutting the douglrblank from the sheet of dough,

Specification of Letters Patent;

-Aplp1ication filed March 13,

rnoonss 'ron MAKINGiPIE-CRUSTS AND SIMILAR, PASTRY.

Patented Feb.'3, 1917; Serial No. 154,611.

at the same time, the dough is subjected-to suction :tor holding it aganst the cutting device. The arm carrying and cutting device isthenraised and rotated around its.

support to position for depositing the blank on an oven. I

Various types of ovens may be employed, but I preferably use individualovens of the type mounted on arms adapted to rotate around a support,and preferably provided with upper and lower oven members, one of saidmembers being capable of reciprocation with relation to the othermember. The oven members must be of such shape as that. when pressedtogether. with the The. blank is deposited on the loweroven member fromthe doughcarrying means, and

thereafter the upper oven member is pressed downwardly over the blankfor drawing it and pressinp it into the shape-Of a pie crust or thelike. L

- Asuitable heating means is provided forv each of the upper and lower.oven mem bers,.so that the ple crusts or the like may be thoroughlybaked from both sides through the progress of the ovens around theirsupport.

Before the ovens make a complete revolution and return to theirreceiving position, the' upper oven member is raised and the lower ovenmember is tilted for discharging the completed pie crust or other bakedpastries. In the drawings filed herewith I have illustrated a form ofmachine such as that shown in my hereinbefore identified priorapplication, with which my improved process may be practised.

In said drawings, or plan view of the pastry bakin machine embodying myinvention.

Fig. .2 shows a vertical sectional view through said machine.

Fig. 3 shows an enlarged, detailed, .sec-

Figure 1 shows a top tional view of the parts at the lower end of theshaft which operates the dough cutting and carrying mechanism.

Fig. 4 shows a vertical, sectional view through one of the ovens and theparts connected therewith.

Fig. 5 shows a horizontal, sectional view taken on the line 55 of Fig.

Fig. 6 shows an enlarged, detailed view of the mechanism connected withone of the ovens, the oven itself being shown in vertical section. i

s Fig. 7 shows a detailed, sectional view taken on the line 77 of Fig.6.

'Fig.. 8 shows a horizontal sectional view taken on the line 88 of Fig.2.

i Fig. 9 shows a detailed viewof part of themechanism for tilting theovens. i Fig. 10 shows a horizontal sectional view taken on the line1010 of Fig. 2.

Fig. 11 shows a vertical, sectional view taken on the line 1l11 of Fig.10, and

Fig. 12 shows a vertical, sectional view 7 through one of the aircontrolling valves.

My improved pastry baking machine comprises a plurality of ovens adaptedto move around a central point. Adjacent to the oven supporting meansarea plurality of devices arranged to move around another central pointand adapted to be operated to 7 cut dough into suitable shapes and topick up the portions so cut and to carry them to and deposit them uponthe ovens. H

In the accompanying drawings I hav shown in Fig. 2 a supporting standwhich I have indicated by the reference character: 102. vMounted inthesupport or stand 10 and extending upwardly therefrom is a heavyuprightshaft 11. Above the support 10, rotatably mounted on the shaft 11is a sleeve 12 which is supported on the stand 10 by ball bearings 13. INear the upper end of the sleeve 12 is a laterally extending wall orflange 15. The sleeve 12 has a portion 16 which extends to positionabove the flange '14 but doesnot extend upwardly as far as the flange orwall-15.

Fixed on the shaft 11 above the sleeve portion'16 is a collar 17 havingat its lower end a laterally extending web 18. Formed on the uppersurface of the web 18 near its pe- 7 riphery and on one side of said Webis a cam 19, the purpose of which will hereinafter be described.

Formed on the lower surface of the web 18 near its periphery is adownwardly ex- Formed on the upper portion of the hub 26 is a laterallyextending annular flange 28, having at its outer edge an upwardlyex-vtending flange or wall 29, th'e upper edge of whichis provided with gearteeth 30.

Fixed on the upper end of'the shaft 11 is i a support 31 on which ismounted a motor 32 having a shaft 33. Mounted, in suitable bearings 34on the support 31 is a shaft 35 on which isaworm gear 36 meshing withworm 37 on the motor 'shaft33/ On the outer end of the shaft 35 is apinion-38 in mesh with the gear teeth 30.

shaft 39, on the upper end 'ofwhichfisa gear 40 in mesh'with the gear27. On the upper portion'of the wall or flange 15 are? external gearteeth 41 in mesh with a small gear 42 on the lower end ofthe shaft 39..

Thus it will bese'en that when the motor lower portion of the wall orflange 16 is a plurality ofsupporting arms 43; Mounted on the outer endof each arm 43'is a casting or the like 44." g

Adjacent to each. casting 44 is alower' oven member which may in. eachcaseicomprise a horizontal bar or the like 45. having In the bearings 25is mounted'an upright shaft 33 is rotated, rotation' will-be imparted tothe shaft 35 and the pinion 38 thereon.-

at its outer end an upwardly extending sup port. 46, uponwhichrests'a'lower oven menr;

her which may be of any desired shape, but

as shown is shaped like an inverted pie tin, having a flat bottom 47'anda flaring outer wall 48, having at its outer edge a flathoriz'ontal'annular shoulder 48" with, a sharp outer edge and a jdownwardly extending flange 49, as shown in Fig. 4.: In this con nectionit may be noted that theove'n members may be of any desired shape for.the

purpose of baking pies or small cups or the like. But said oven membersare preferably 2 2 arranged in invert-edpositiom'or in other words, insuch a way as to bake the dough into acrust while holding'the pie crustor the like in inverted position I At the inner end of the bar 45 is anupwardly extending tubular member 46*, having at. its upper end alaterally extending tube or sleeve 47 extending into a suitable openingin .the casting 44. Spaced inwardly from the flange or wall 15ontheflange14 isan upwardly extending flange 48. p p I Extendingthrough'the flanges 48 and 15, which form spaced bearings therefor, is

e Each shaft 49* 'a'tits outer end extends-into a le-Op n ng in th a tng s ho n Fig: -ha its Outer end jreq i ed withinthe inner end of thesleeve hy-a .E eh a g 4 pro id d With-a ue chamber or passagesurrounding the end of the shaft 49. The endof the shaft49, r c ved nthe f el pas age-50 ndhe en of he ve s lowdbeingprovided withan opening;or passage 51. The'wall of that portion of the shaft 49? which hasthe-opening or passage 51 is provided with openings 52,,wl1erebyfcommunication is affordedbetween the passagey51 and the'fuel openingorpassage50; V v The upwardly extending arm46l is provided witha'pas'sage 5'3 whichic'ommnnicates with the opening'in. the sleeve 47.Suitably mountedbelow the bottom 47 :of: eachlower oven member is asuitable burner 54; A tube 55 leads from the passage 53 to the burner540i eachoven; V

In this connection it should be notedith'at the sleeve l7 and the shaft49! are fixed to each other and .are'rotatably. mountedlin the.casting44. It should also be noted that the member-4.6 in a sense formsacra'nk and that thelovver oven members. are mounted below thelongitudinal axis of'the. shaft4 9 is'a pair of uprights58Ipreferablyarranged in the caseof: each casting 44- on oppositeSuitably mounted, preferably above the casings 4:4, is: an annularefuel-supply tube 56. A branch tube 57. leads-from the fuel supply: tube56 to each fuel passage Extending upwardly from: each casting 44 sidesof the sleeve47 as shownin Figs. 1 an'd'7.

Slidably mounted both of each pair i's an oven supportingbracket 59, icapable of vertical reeip'roeation on the uprights58. v I Eachbracket 59has anal- 11100 extend ing' radiallyoutvvardly, as shown in Figs. 1, atand 6. Each arm 60- is rovided near ountedin-the its outer end with aslot 61. slot 6-1 is an externally screw-threaded sleeve 62 having atits lower end a flange GSa-dapted to engage the lower surface oi the arm60. On the'upper end of thesleeve62 is screwed a nut 64. The sleeve '62is of smaller diameter than the slot '61, so i that by; loos ing the nut64 the sleeve 62 may begiven sli ht adjustment in any direction.

ounted in the sleeve 62 is an upright rod Wardly flaring wall 68, at.the 'loweredge of wh ch is an annular downwardly extendg flange 69, hing b elededge:

taming aati'im r for the, la gh The top. 167 has at its; periphery anupwardly ex- 54 -Whilizi$if6(l by a flexible tube. 73' whichcemmunicateswith the fuel supply tube 56.

It will be/ obvious" that by--s1mply:.-not

- tightening the nut 6.-l;..the coasting inclined walls 48 and'CiS 'willcause. the. ovenxmembers' to; automatically center when moved toetl t r.1 R I Provision has been made for raising and lowering the upperovenunembers atproper times. Mountedin suitable bearingsin the flanges15 and 48' andextending; radially outwardly therefrom, is} a pluralityof rotatable shafts 74. At-thei-r outenends sha fts 74 are. mountedonbearings"75 on the castingsl44; Fixedto tlie ou-ter ends of shafts 7.4-are laterally extending arms 76. Pi'vbted-yt'owth'e ante/rend Of'eacharm 76 isa Fixed the inner end ofeach' shaft 74.

is an arm' 78, on 'one-end'o f' whichyis a roller" 7 9,1. adapted toengage and coact With the:

c 9 emi before referredftot Th are so arranged that, when each shareaches acertain "position" in :its movement around the upright shaft 11, the roller. 79

will'engage'the cam 19 and thereupoqrai se the upper oven member. Theoven member will be held in itsrai'sed position during a comparativelyshort part of 'the travel of the oven around the eupright ill'," iu

then ur p to'its lower positionabove the "of each lowerove'n member.

on the inner end m t d ge QA QY Bg oppe im'flat sid s f ll 9 Side teeth83 The teeth'21 and the notch' hereinbgfqge scribed, and themutilatedgearsdqare so arr i e wi h re ation 'ea h:othee ha1cheflat s1de82t11ormall-y slides "alongfthe lower edge'of the a ge Q H'Qby, the.lowe v m m er is held n ts. n rmal h izonk e p sition s afte the ro le.79 strikes the am 19 "f r a s he-upper- Qven mam-y ber, themutilatedgear reaches the teeth 21 i h p biect d a ly low. the; flange- 0 andengage; th -tee h 83 a d: h eby im I part preferably a littleoverone-fourth of a revolution to the shaft 49, thereby tilting the loweroven member so that the baked crust thereon will slide off onto atable-or other receiving means. v

- It is obvious that the parts can be so made I as to impartany degreeof'tilting movement to the lower ovenmember which may be desired. Y

VWhen the oven has been tilted a certain distance, the fiat side 81 ofmutilated gear 80 reaches and engages the lower edge of the flange andslides along the same, holding the oven inits tilted position, until thenotch 22 is reached, whereupon the weight o f-the lower oven memberandthe bell crank or off-set mounting of" the oven, with relation to, itsoperating shaft 49*, will cause the oven to drop to its position shownin Fig, 2,

and as the travel of the ovens aroundthe up- After the, oven hasreturned to its normal position just mentionedgithe unbaked dough ered.

form is deposite'dthereon bya mechanism which will ,be hereinafterdescribed, andimmediately after such dough has been deposited on theoven, theroller 7 9 passes the cam and theupper oven memberis low- Forcutting and feeding the dough blanks t the ovens the following mechanismhas I beenprovided:

Suitably located isa supporting stand '84 having a hollow upwardlyextending stande 'ard 8 5. The hollow standard 85 is provided atitsupper endwith anu wardly extending sleeve 86 Mounted in t e sleeve 86and i i the supporting stand 84 is an upright shaft 87, the lowerportion .of-which at 87 is slightly reduced in size. ,The shaft 87- isso mounted that it maybe permitted to have I slight vertical slidingmovement. Fixed on thelowe'r' end of the shaft 87. a collar or the like88, on= which are opposite laterally extending arms 89, mounted on whichare rollers 90. The rollers 90, travel on a camshaped track 91 having atcertain intervals the notches 92. i I Mounted on the withrelationtheretol'at the lower end of thesleeve 86, is agear 93. The gear 93 isheld by the brackets 94 from sliding down-v wardly; Thel shaft 87 isrotatedat proper speed withrelation to the movements of the.

ovens by means of a shaft 95 mounted in bearings onthe' supporting stand10 and the hollow standard- 85, andhas on its ends the beveled gears 96;and 9 711 The beveled gear 97- meshes with the beveled gear 93. The

beveled gear 96 meshes witlj the beveled gear '98 formed" on the Shafts7 to permit 2 slid able movement thereon, but non-rotatable;

sleeve 12'. ,7

On thesleeve 86 'above the standard 85 is a laterally extending arm 99.-Slidably mounted in the outer-end of the arni 99'isan upright shaft 100,which supports at [its upper end a table101. In the upper portion ofthe'outer end of the arm 99 =is an enlarged opening 102. Mounted on theshaft 100 within' the opening 102 is a collar 103. On the shaft 100 inthe opening 102 between the bottom thereof nd the collar 103 is a 'coilspring 104.

The'lower end of the shaft'-100'is screW-' threadedand on said lower endis mounted a hand wheel 105, or the like,:whereby the lower portion: the

tension on th spring104 may be regulated' T It will be seen that; adownward blowon the table 101 is taken upiby the spring 104:."

'Mounted onthe-sleeve 86 above the arm 99 is a hub106, having alaterally extend-- ing flange 107,. atthe outer edge of which is anupwardly extending flange 108 forming a cam'surface for apurposehereinafter referred to. a e J Fixed on r the' upper ma of theshaft 87 above the sleeve 86 isa web havingarplurality of radiallyextending hollow arms 109, adownwardly extending socket 110, re-'celving the. shaft 87, and an upwardly extending tube 111, whichcommunicates with r all of the tubular arms109 and receives the airconductingtube 112 by means of a tight joint whereby the tube 111 may bepermitted to rotate with relationto'the tube 112. I

vlVIounted in the outer end of each tubular arm 109 isa radiallyextending pipef113 carrying at its outer end a horizontal disk 114.-havingat its periphery -a downwardly extending sharp-edged flange 115forming a dough cutting device, Mounted withinthe" fiange"11 andslightly spaced from the body of the disk :114cisa comparatively thinplate 1l6havinga plurality ofopenings 117 extendingthroughit. The spaceabovethe plate 116 communicates bya mea'ns of the passage 118-with thepipe 113;

,Mounted in each tubular arm 109 is a; p

valve 119 having a downwardly extending stem 120. Each valve 119 has; ahorizontal passage 121 extending throughit and also has a by-pass 122.Inione position: of the rotation OftllB-VVZLlVQ 119 the passage 121"registers with the opening in the tubular arn' 109f Inothen' positionsof the valve 119 the passage 121 is closed, and in one of, said otherpositions the lower end of the by-pass 122 communicates with thatportion of the opening in the tubular arm 109 which is in directcommunication with-the pipe 113. Theupper'end .ofthefby-pass 122 leadsto theopen air 1'.

arm 109 is acoil spring 123'whereby the Fixed to the stem and to tubularthe passage 121 closed and with the lower with a shearing motion," as"illu'strated in' end of the by-pass 122 in communication with the pipe113. r I

Fixed on the lower end of the stem 120 is a laterally extending arm 124on the outer end of which is a roller 125 adapted to engage andco'act'with the cam-shaped flange 108., The air conducting tube 112 isadapted to be connected with a vacuum tank or pun'ip or other means forproducing a vacuum. f g

vIt'should be understood that the number of ovens employed may be variedconsider ably and that the number of dough cutting and carrying meansmay be varied.

In the practical operation of my improved pastry baking machine, theoven burners are lighted and the ovens are heated.

Dough rolled out in flat sheets is supplied tothetable lOl 'and themotor is started, whereupon the shaft 87 will be rotated. As the shaft87 rotates, the rollers 90 willfreach the notches 92 in the cam-shapedtrack 91,

whereupon the shaft 87 and the web at the upper hand thereof willsuddenly drop, permitting the dough cutting edge of the'fiaiige 115-toengage the dough and to out out the blank thereof of propersize for theovens.

At the same time the roller 125 connected.

with'the valve 119 of the dough cutting device which is above'the tablewilliengage the cam flange 10S, thereby opening the valve 119, whereby'apartialvacuum iscreated in the pipe 113 and the passage 118 and thedough blank is pressedagainst the plate 116,. This operation isperformed by each of the douglrcutting and carrying de vices during therotation of the shaft .87.

When the first'dough carrying device which has picked up a dough blankreaches acertain positionin its rotation, oneof the lower oven membershas reached a position directly; below the dough carrying device. Atthat instant the proper roller 125 leaves the cam 108 and the valve119=is opened,

whereupon air is permitted to pass through the b -p'ass 122 into pipe113 and the pas sage 118 and the dough blank drops onto the lower ovenmember; i v

When the oven havingjthe dough blank has traveled a little farther, the"proper roller 7 9 leaves the ca1n'19 and the upper oven-member islowered to position over the ber'tl-ie beveled edge 7,0sl-idesdownwardly,

adjacent to the edge" ot'lth'e shoulder 4,8?

Fig. G' 'Whereby-the 1 dough "blank is aceu iatelyand uniformly trimmed.e

As the rotation of the ovens around-their common center continues, thedough blank is baked into a crust and the upper oven 7 ranged" that theovens rotate in one direction around the support 11, while the doughcarrying means rotate in the opposite direction around their commoncenter. It thus follows that when the members 1% are above the ovenmembers, the dough carrying means and the dough receiving member of theovens are moving in the same general direction,'so that any centrifugalmovement of the pastry whenit is dropped will tend to carry said pastryabove the oven and drop the pastry in proper position on the lower ovenmember. It is quite difficult in a ma chine of this kind, where the ovenand pastry carrying means are both carrying and dropping the pastryblank, to dropit accurately on the oven, and the construction justexplained greatly facilitates the proper depth of a pastry blank on theloweroven member.

v The advantages of a'machine of this kind can be largely seen from theforegoing description. The dough'is handled automatically in cuttingouta blank and picking up and carrying the blank to the ovenfor dischargingthe bakedcrust." VVe preferably discharge the baked crust uponthe tableon oiled paper and another piece of oiled'paper is immediately placedover the baked crust when it is discharged fromthe open, so that thecrust is never'touched with the hands..' The ovensand' the cuttingdevices maybe be desired. We consider it 'aconsiderable advantage to'arrangethe ovens so] as to bakethe crusts ,in inverted positions forthe reason, among others, that it"is then easier to discharge the bakedmas. The machine is built in a compact unit.

It will, of course, be understood that numerous changes may be made inthe con.-.

struction and arrangement of the parts of V the machine. Other power'may 'be em ployed for operating the machine where electricity is noteasily or cheaply available. Suitable material is used for making thevarious parts, the ovens being built of aluminum preferablyJ y i Somechanges may be madev inthemeans for practising *my improved process, and

ing out 'the'proces's Ifcla'im 'va'rious mechanisms may be used forcarry- ,1. -.T1ie pieeesstrana g parry diners comprising" the forming ofa fiat sh et of dough, the cutting of a flat blank therefrom, thecarrying of said blank from its position whereit is cut from the sheet,and the depositing of said blank upon an oven member of such form' as tomake'a receptacle of said blank when the blank is pressed to fit theoven member,'the pressing of one oven member against another oven memberwith the dough blank received between them,

for drawing and pressing the dough blank into the shape of areceptacle,- the trim- I fit theoven member, the pressing of one ovenmember against another oven member with the dough blank received betweenthem, and

for drawing and pressing the dough blank into the-shape of a receptacleand the baking ofsaiddough blank, by heating said blank from both sidesby means of individual heating devices for each oven. v

3. The process of making pastry crusts comprising the formingfof a flatsheet of of such form as to make a receptacle of said. blankwhen theblank. is pressed to .fit the s V govenmember, the pressingof one evenmemdough, the cutting of a flat blank therefrom, j

the carrying of said blank from its position where-it is cut .from thesheet, and the depositing of said'blank upon an oven member againstanother oven member with the dough blank receivedbetween them, and for iI drawing andpressing the dough blank into the shape of a receptacle andthe baking of dough blank, by applying proper .heat to both the venmembers, the moving of said oven membersapart and the tilting of theoven member carrying the baked crust V .fordischarging the same.

4. The process of bak'ng pastry comprising the formation of a sheet ofdough, and the placing of the same upon a tablegor .the like, thecutting of a flat blank from said dough, by means of reciprocating anarm havlng thereon a dough cutting means, the

application. of a vacuum to the upper side of said blank for holding theblank against said "cutting means, the raising of. said cutting means,and the movement of the same i to another position, thedepositing ofsaid blank upon auoven member, adapted when the blank is pressed againstthe, same to form the blankintoa receptacle, thespressing of one ovenmember toward another 1 oven member with the blank between them :for 7drawing and pressing the blank into; the

I form of a receptacle, and the'baking of said blank. V

5. The process of baking pastry compris ing the formation of a sheet ofdough, and the placing .of the same upon a table or the like, thecutting of a flat blank from said dough, by means of're'ciprooating anarm having thereon-a dougl r cutting means, the application of a vacuumto the upper side of said blank for holding the blank against saidcutting means, the raising of said cutting means, and the movement ofthesame to another position, the depositing of said blank upon an ovenmember, adapted when the blank is pressed against the same to form theblank into a receptacle, the pressing of one ovenmember toward anotheroven member with the blank between them for drawing and pressing theblank into the form of a receptacle, and the baking ofsaid blank, by theapplication of heat toboth of said oven members. H 1

6. The process of baking pastry'comprising the formation of a sheet ofdough, and the placing of the same upon a table or the like, the cuttingof a'flat blank fromsaid dough, by means of reciprocating an arm havingthereon a dough cutting means, the

application of a vacuum to the upper side of said blank for holding theblank against said cutting means, the raising of said cut} ting means,and themovement of the same to anotherposition, the depositing of saidblank upon an oven member, adapted when the blank is pressed against thesameto form the blank'into a receptacle, thepress ing of one ovenmemberl toward another oven member with the blank between them fordrawing and-.pressingthe blank intothe form of a receptacle, the baki'ngof said blank, by the application of heatrtoboth of sa d oven members,and the moving of said.

oven members apart, and the subsequent tilting of the other oven memberfor discharg-j ing the baked pastry. i

The process ofmaking 'pastrycrusts,

comprising the'cutting ofifiat blanksfrom a sheet .of doughathe movingof each blank from its position where it is cut from the sheet, thedepositing of said blank on an oven member moving in the same generaldirectionas the blank at the timeof such deposit, the moving of a secondoven meni" ber adjacent to the first oven member, and

the heating of, said oven members.

8. ,The process of making pastry crusts, 3 7

comprising the cutting of fiat blanks from a sheet of dough, the movingof eachblank from its positiouwhere it is out from the sheet, thedepositing of said blankron an oven member moving in the same generaldirection as-the blank at the time of such deposit, the moving of-asecond oven member adjacent to the first oven .;member, the V heating ofsaid oven members, and thelbaking of said crusts by means of individualtween the two oven members, and the shapheating means for said ovenmembers; ing of the dough blank and the trimming 9. The process ofbaking astry including of its edges by a shear cut during said move- 10the placing of a dough blank on an oven ment. 7

5 member, and the movement of a second oven Des Moines, Iowa February 71917. member to position adjacent to the first oven v r a memberconvenient for baking the blank be- LEALAND C. WILLCOX'.

